Turkey and Apricot Meatloaf

Possibly the most delicious turkey meatloaf we've come up with, this one is incredibly moist (dark turkey meat is key). Apricots show up three waysin the finely chopped dried fruit (left over from our Prune, Cherry, and Apricot Frangipane Tart
) threaded through the meat, in the apricot preserves that help season it, and in the glaze brushed over the topbut the final result is not cloying, thanks to the healthy dose of ancho chile powder, soy sauce, and Worcestershire sauce, which balances the fruitiness with savory depth. This meatloaf also makes terrific sandwiches, so hope for leftovers.

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Recent Review

This was so fabulous, even with a ton of modifications. I used a standard 1.25 lb. pckg of 93/7 ground turkey, so it was substantially leaner than what was called for (sorry, that's what I buy). Trader Joe's was out of apricots so used a half-pckg of prunes (chopped, macerated in about 1/2 c. of warm white wine) instead, as well as a hefty hand with the worcestershire and soy. I added ketchup to the topping so my husband wouldn't die in a pile of despair and the net result was that he went back for thirds. I baked it in a 12" round cast iron skillet at 375 for 55 minutes with great results. I'll make this again, happily -- provided I can remember the modifications I made!